|Posted by Stacey @ Savory & Sweet on April 29, 2012 at 10:15 AM|
I know it's a popular thing to use the title "Not your Momma's _____", but this recipe is good enough, actually, the best I've still ever had, to keep the name "Mom" in the title. Self deserved since she's been making these since I was little and they always come out just as delicious each time. I may have added the dash of tabasco and the sprinkle of paprika, but that's just my spicy-ness coming out. You can do without those two ingredients and these old time favorites will come out just as scrumptious.
12 eggs, hard boiled and cut in half length wise
1/2 Cup Mayo
1 Tablespoon White Vinegar
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dried Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Pepper
2 Dashes of Tabasco
6 Whole Green Olives Stuffed w/ Pimento, cut in half
1 Teaspoon Paprika
Place eggs in large pot with water. Bring water to a boil, cover and shut off heat. Leave for 10 minutes. Take eggs out of water with slotted spoon. Slightly crack the egg to open, then run under cold water to peel off the rest of the shell. Once all are peeled, cut in half length-wise. In a bowl, combine mayo, vinegar, worcestershire sauce, dry mustard, tabasco, salt, onion powder and pepper. Scoop out the yolk part of each egg in to mayo mixture in bowl and squish with fork to make a slightly smooth consistency. I like tiny bumps of yolk in it, but you can make it as smooth as you like. Spoon the mixture into each half of egg to fill the hollowed part. To garnish, cut green olives in half and press one into each egg. Sprinkle w/ paprika and or parsley.